The reviewer gave this recipe 5 stars. This recipe averages a 4.89 star rating.
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Reviewed: Nov. 29, 2006
I just got a new smoker so this was my first try at smoking meat. I'm thrilled I used this recipe because everyone said it was the best turkey they had ever eaten. I did make a few small changes and they were to use a 16 oz. cola instead of the two 12 oz. For the seasoning salt I used a basic barbecue rub that I use on beer can chicken. I used the four crushed garlic cloves on the outside and then put them in the cavity instead of the garlic powder. I smoked two 14 pound turkeys and a 10 pound turkey plus I used the same recipe cut in half on two chickens that I added to the smoker with about 6 hours left in the smoking time. Everything turned out super except I would have to say the turkeys were better than the chickens. I'm adding to this review now a year later. I smoked the turkeys to an internal temperature of 165 degrees which turn out better than 180 degrees and a temperature recommended by a lot of different sites.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.89 star rating.
Reviewed: Nov. 27, 2006
We used a brined turley so we omitted the seasoned salt. Also hubby said that 10 hours is wayy too long to smoke a turkey...he did our's for about 7. Very tasty but I think we preferred the turkey he deep-fryed.... sorry!
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Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA
Living In: Keller, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.89 star rating.
Reviewed: Nov. 26, 2006
I usually make teriyaki turkeys but this surely beat that this year. I got compliments from my DAD! He is not one for much compliments so since he actually enjoyed eating turkey, i was happy. I said I got the recipe online. He just said it was my best turkey i made. Thanks for the recipe! Made my thanksgiving a hit. :D !!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.89 star rating.
Reviewed: Nov. 25, 2006
I've smoked many turkeys, but never used so many spices or garlic rub. This was a great tasting turkey. I've already told many others to give it a try. Easy and tasty!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.89 star rating.
Reviewed: Nov. 20, 2006
We started using this recipe over three years ago. The first time we did it the whole neighborhood smelled like a BBQ restaurant! This recipe not only smells great it tastes great too. We have tried different variations, but the original is the best!
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Cooking Level: Expert

Living In: Bristol, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.89 star rating.
Reviewed: Nov. 17, 2006
This recipe is awsome, I first tried it three yrs ago at my familys thanks giving and i think i might have pissed off my mom abit becouse when all was said an done there was half of my moms oven bird left an none of mine. I kept the recipe the same for the last 2 yrs and this year i was set in charge of the big bird. im smoking a 23lbs bird and am way excited. me and my whole family thank you for this awsome recipe
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The reviewer gave this recipe 5 stars. This recipe averages a 4.89 star rating.
Reviewed: Nov. 1, 2006
Great recipe, Pay close attention at the end of the ten hours since turkey breast can get dry.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.89 star rating.
Reviewed: Sep. 12, 2006
Excellent recipe. This really does blow your guests away. I have made this several times and I have a few tips. Fyi- I use a electric brinkmann smoker. Don't use a brine if your turkey is injected with a soulution (butterball). 10 to 14 lbs is best. It will definitely take a mininum 10 hours (at 220-230 degrees). 1 can of cola or a 16oz bottle is plenty. I like a hickory/pecan wood mix (pecan is smoother). Don't smoke after the bird reaches 140degrees. degrees.I only baste every 3-4 hours when I check the wood.I also like to rub the bird with rosemary. Enjoy..It's the best turkey you will ever have!
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GTH

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The reviewer gave this recipe 5 stars. This recipe averages a 4.89 star rating.
Reviewed: Jan. 14, 2006
Smoked a 141/2 pound turkey in an electric smoker for 6 hours yesterday. Perfection, Oh so tasty. The family is still talking about the delicious flavor. Didn't change a thing. Thank you Doug.
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Cooking Level: Expert

Home Town: South Connellsville, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.89 star rating.
Reviewed: Nov. 25, 2005
This was a hit for our Thanksgiving. People that usally don't even like turkey made comments out how delicious it was and took seconds. We will be using this recipe again REAL soon.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.89 star rating.
Reviewed: Nov. 12, 2005
Delicious! My turkey did fit our BBQ grill, and I cooked it for our Canadian Thanksgiving. The platter circulated at least twice. I plan to roast a chicken using the same recipe. Thank you for sharing your recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.89 star rating.
Reviewed: May 24, 2005
This was good recipe. The last time I used it I rubbed it down good with a Big Bubbas Rubba Jerk Rub-- over and under the skin. Leave off the salt if use the rub.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.89 star rating.
Reviewed: Mar. 14, 2005
We made this last week to start off the grilling season. This was great, I never realized turkey can be this juicy and flavorful! I didn't change a thing other than using garlic cloves for the cavity instead of the garlic powder. Really great and so easy!
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Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.89 star rating.
Reviewed: Dec. 16, 2004
AWESOME FLAVOR BUT WATCH THE TIME JUST BECAUSE THE BIRD WEIGHS MORE DON'T LEAVE IT IN LONGER!
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Cooking Level: Intermediate

Home Town: Mchenry, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.89 star rating.
Reviewed: Dec. 12, 2004
excellent, I cooked a 20lb bird on smoke on my traeger bbq with hickory pellets WOW! I wouldn't change a thing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.89 star rating.
Reviewed: Nov. 25, 2004
This was awesome! I used a brining recipe from here. Let the turkey set in the brine over night. Followed this recipe as well as injecting the bird with a marinade and then covering the top with Tony's Cajun seasoning. I slow cooked a 10lb bird for 10 hours. I kept the heat at around 220 most of the time. Hickory used to smoke. It was most excellent. Best turkey I ever ate. My family demolished it. Thanks!
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Cooking Level: Expert

Home Town: Demopolis, Alabama, USA
Living In: Trussville, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.89 star rating.
Reviewed: Nov. 17, 2004
We smoked a 28lb turkey for the company Thanksgiving party using this recipe last year. There were 5 other traditional turkeys at this party but ours was the only one completely gobbled up. One minor ajustment we made to the recipe was to add 1C apple cider vinegar to the brine reciped we found on this site. To complete the brining process we stuffed the turkey into a roasting bag (it was a tight squeeze)poured the brine into the bag and set the turkey in a rosting pan rotating the turkey every hr or so overnight. We chose to use applewood and cherry chips in our grill (we didn't have a smoker). Don't forget to smoke the turkey in a roasting pan and keep injecting the drippings back into the turkey.Yum.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.89 star rating.
Reviewed: Oct. 8, 2004
I have never had so many satisfied guests at my dinner table. This was a Simple and easy recipe especially for a first timmer!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.89 star rating.
Reviewed: Dec. 28, 2003
My husband and I made this turkey for Thanksgiving. It was our first attempt at using our new smoker. The turkey was fabulous. It was very moist and had a great flavor. Thanks so much for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.89 star rating.
Reviewed: Nov. 30, 2003
Excellent recipe. Turkey was a big hit with guests on Thanksgiving. The turkey did take about 11 hours on our electric smoker - we had a 14 pounder. Thanks!
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